The Country Club of Culpeper

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1 The Country Club of Culpeper The Club for Everyone! January 2019 Chatter Tuesday, January 15 th Restaurant/Clubhouse Reopens! Friday, January 18th Prime Rib Night 5:30 p.m. 8:00 p.m. Sunday, January 27 th First Annual CCC Chili Cook-Off 12 noon 4:00 p.m. Friday, February 8 th Prime Rib Night 5:30 p.m. 8:00 p.m.

2 Golf News FROM THE GOLF SHOP Winter hours Monday 10:00 a.m.-4:00 p.m. Shop will be closed on days where temperature stays below 40 degrees Tuesday-Friday 9:00 a.m.-4:00 p.m. Shop will close at 3 when weather is bad Saturday-Sunday 9:00 a.m.-4:00 p.m. Attention Winter Golfers As we are now midway through the winter, we must remember that the dormant grass plants are in a fragile state. Grass plants experience very little or no growth and along with foot and cart traffic are very susceptible to damage. As golfers here are some guidelines to help have healthier turf. Use the cart paths at all times and stay off the dormant grass even during dry conditions. Please limit your practice on the course, particularly additional shots on the par three tees and into greens as the divots and ball marks do not grow back. Use the temporary teeing areas as we have seeded the regular tees. Make it a point to fix at least 2 ball marks every hole (best done when other golfers are putting). Observe the course closed and practice green signs when posted. Golf lessons are available to members and non-members. Please contact Jim McGrath, Director of Golf, for more information or to schedule lessons. Please call the Golf Shop at to reserve your tee times. Reserving a tee time is the best way to be able to play at the time you want.

3 LGA News The LGA s Annual Christmas Lunch! A big thank you to Dorothy Jones for hosting! Everyone had a lovely time! The first LGA meeting of 2019 will be at the Clubhouse on March 26th at 12: LGA Officers President: Ann DuFrane Treasurer: Priscilla Hilton Secretary: Suzie Walrich 2019 Committees: Ladies' Days (Tuesdays): Joanne Durr, Priscilla Hilton, Barbara Waters, Suzie Walrich, Sandra Fulton Union Bank Tournament: May 14th - researching if still viable Member Guest Tournament: Priscilla Hilton, Joanne Durr date: TBD Club Championship: Ann DuFrane date: TBD President's Cup: Ann DuFrane date: TBD August/Sept Ryder Cup: Lisa Rand and Cindy Thornhill date: TBD Golf Team: Ann DuFrane Sunshine: Suzie and Izzy Publicity - Cindy Thornhill Christmas Luncheon: Priscilla, Joanne, and Sandra Rules and Greens: Elizabeth Davis Annual Trip: (Shen Valle) Barbara Waters If anyone would like to join a Committee, please get in touch with Ann DuFrane as help is always needed and appreciated.

4 From the GM We hope everyone had a joyous and peaceful holiday with plenty of quality time with loved ones! It is that time of year where we look back on our successes over the year and where we fell a bit short. We certainly had a challenging year weather wise and despite that fact, we still significantly improved our financial health. We are looking forward to expanding on that in 2019 by being dynamic and flexible in a few areas. As you all are aware, the winter months are financially challenging for your Club, so we will be cutting food and labor costs in order to overcome some of those challenges. In January, we will be closed the first 2 weeks (as is customary) but we will also have a smaller menu available for the remainder of the Winter. We will have Prime Rib Night on January 18 th and a Chili Cook-off on the 27 th. The February Prime Rib Night will be on Friday, February 8 th and then we will resume the first Friday of the month. We will resume a more normal menu in April along with labor to accommodate the increase in volume during our busiest time. We are nearing completion of our 5 Year Strategic Plan and have completed a new budget for We are excited to announce 3 new corporate memberships! We will roll out the details later this month. We believe the structure of these memberships will attract small and larger companies and increase overall membership. We know we have some room for improvement on the pool operation and are beginning to identify different ways to solve on-going labor and management issues. We are looking forward to a prosperous and healthy 2019 but we need your help! Here are 5 easy ways to keep the Club healthy in the new year! Bring guests and potential new members to the Club Get involved on a committee Like and share our Facebook posts so people know what they are missing Eat at the restaurant regularly Volunteer for clean-up days Committee Meetings: Finance: 4 th Tuesday 12 noon Golf/Greens/Tournaments: 3 rd Tuesday at 5:30 pm Building & Grounds: 3 rd Tuesday at 5:30 pm Membership: 3 rd Wednesday at 4:30 pm Social: 1 st Wednesday at 4:30 Restaurant: 4 th Wednesday at 5:30 pm All committee meetings are held at the Clubhouse.somewhere We are still offering winter membership and golf specials to bring some new members and help increase traffic to the restaurant. They are listed below. Kris Johnson General Manager

New Member Specials Winter Golf Specials Join now and pay no monthly dues until April. (Must pay capital fund fee & food and beverage minimum. Or Buy a Pack of 5 Rounds of Golf for $150.00.

5 New Member Specials Winter Golf Specials Join now and pay no monthly dues until April. (Must pay capital fund fee & food and beverage minimum. Or Buy a Pack of 5 Rounds of Golf for $ Offer ends March 1 st. Full-Equity New Member Benefits 20 Free Golf Cart Rentals. 12 Months Free Range Plan, 12 Months Waived Food Minimum. Introductory Golf Membership Introductory Golf Members are Entitled to Use of Golf, Tennis, Fitness, Dining and Social Events. Two- Year Promissory Note Required. After two-year promissory is met, member moves up to a membership category that will best suit their needs. First Year Dues $150 per Month with a $25 Capital Fund Fee and $25 Food Minimum Second Year Dues $200 per Month with a $25 Capital Fund Fee and $25 Food Minimum Range Membership Range Members are Entitled to Full Use of the Range, Dining and Social Events. Membership Provides Range Privileges for the Individual Member. Member may Bring Guests to Dining and Social Events. Promissory Note is Not Required for this Membership. Annual Membership Dues: $ Youth Golf Membership * Students from 12 to 18 years old, $225 yearly dues. * Walkers only & Lessons available * Play Monday through Friday, NO GUESTS * Use of restaurant (credit card only) For more membership information, please contact: Kris Johnson, General Manager (540) x 224 kjohnson@countryclubofculpeper.com Congratulations! Marshall Gayheart You have won a free dessert! Please join us in the restaurant to redeem your prize!

Winter Restaurant Hours Clubhouse Restaurant & Bar Hours of Operation: Closed January 1 st through January 14 th Reopen on January 15th Monday: Closed Tuesday - Friday: 12 p.m.

6 Winter Restaurant Hours Clubhouse Restaurant & Bar Hours of Operation: Closed January 1 st through January 14 th Reopen on January 15th Monday: Closed Tuesday - Friday: 12 p.m. 7:00 p.m. Saturday & Sunday: 12 p.m. 6 p.m Reservations Recommended Please call From the Chef s Chopping Block Pork Chops with Apples and Garlic Smashed Potatoes Ingredients 1-pound small fingerling potatoes 2 cloves garlic Kosher salt 4 1/2-inch-thick boneless pork loin chops (5 ounces each) 2 teaspoons chopped fresh sage Freshly ground pepper 1 tablespoon extra-virgin olive oil 1 large red onion, cut into 1/2-inch wedges 2 Granny Smith apples, cut into 1/2-inch pieces 3/4 cup apple cider 1/4 cup buttermilk Directions 1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside. 2. Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large castiron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider. 3. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

7 Weekly Specials: Wednesday $6.00 Burger Day Peel & Eat Shrimp *Dine in Only Thursday Thirsty Thursday 60 Wings Thursday Chef s Choice Specials *Dine in Only Check out our Daily Lunch & Dinner Specials!!! Don t forget to try our new ToGo line!! You can now call, text or your orders or Restaurant@countryclubofculpeper.com Catering Services Looking for a place to hold a function or meeting, contact us! We would love to craft a menu especially for your event and budget. We specialize in weddings, receptions, business conferences, holiday parties and so much more. Offering full staff service and catering supplies. Need help with the planning? We can help with that as well. Let the Country Club of Culpeper WOW you and your guest and give them an event to talk about for years to come! 2019 dates are starting to fill up!! Don t wait, book your event today! Contact Nikki Shugars at , ext. 226 or nshugars@countryclubofculpeper.com

8 Tennis News Tennis lessons are available to members and non-members. There are various programs depending on age and ability. For complete details to include dates/times and pricing, please contact Dena Smith, Tennis Professional, at for more information or to sign up or schedule lessons. New Directors Priscilla Hilton Shirley Bayne December 4th Bridge News N/S E/W 1. Gay Wallace/Jane Thomson 1. Mike Baudhuin/Bob Bell 2. Dorothy Jones/Donna Josaitis 2. Roger Kube/Brevard Wallace 3. Joe Daniel/Ben Allen 3. Sally Canavan/Betty Lester December 11th N/S E/W 1. Shirley Bayne/Jane Thomson 1. Roger Kube/Bob Bell 2. Joan Petermann/Bob Hilton 2. Sally Canavan/Tom Haught 3. Dick Rosica/Betty Lester 3. Joe Daniel/Della Edrington December 18 N/S E/W 1. Gay Wallace/Linda Thornton 1. Sally Canavan/Bob Bell 2. Brevard Wallace/Roger Kube 2. Jane Thomson/Billy Cannon 3. Dorothy Jones/Donna Josaitis 3. Frances and Tom Haught Bridge Winners for the Fall Tournament First - Sally Canavan Second - Betty Lester Special Drawing for Third - Priscilla Hilton

In Other News. Interested in Running for the Board of Directors? Elections for the Country Club of Culpeper Board of Directors will be held on Sunday, March 17, 2019, at 3 p.m. at the Annual Meeting.

9 In Other News. Interested in Running for the Board of Directors? Elections for the Country Club of Culpeper Board of Directors will be held on Sunday, March 17, 2019, at 3 p.m. at the Annual Meeting. Anyone interested in running for the Board should contact the Business Office at to pick up a petition. All nominations and petitions must be submitted to the Business Office by 5 p.m. on Friday, February 8, 2019.

10 Join Us. Need competitors and tasters (judges) Cast your vote for your favorite chili! Kids activities & games led by Mr. Songer

11 Sunday January 27 th 12 noon 4pm No Fee Just Fun PRIME RIB NIGHT Friday, January 18th 5 p.m. 8:30 p.m. King Cut $22.00 Queen Cut $19.00 Make Your Reservation Early! First Come First Served Basis

5:30 pm 5:50 pm 6:10 pm Time Slots below: 6:30 pm 7:50 pm 8:10 pm 8:30 pm Board of Directors John Faeth: President Mike McClurg: Vice President Larry Lucas: Treasurer Cyndy Woodward: Secretary Bryan

12 5:30 pm 5:50 pm 6:10 pm Time Slots below: 6:30 pm 7:50 pm 8:10 pm 8:30 pm Board of Directors John Faeth: President Mike McClurg: Vice President Larry Lucas: Treasurer Cyndy Woodward: Secretary Bryan Sprinkel Wayne Bernardo Jeff Earnhardt Paul Brockman Elizabeth Davis Country Club Staff Kris Johnson General Manager Jennifer Miller Business Manager Ken Reimuth Club Chef Jim McGrath Director of Golf Jimmy Safley Golf Course Superintendent Dena Smith Tennis Professional Clubhouse Restaurant & Bar Reservations Recommended Please call Hours of Operation: Monday: Closed Tuesday - Friday: 12 p.m. 7:00 p.m. Saturday & Sunday: 12 p.m. 6 p.m Tennis Lessons Dena Smith Committees Finance: Larry Lucas Golf/Tournament: Bryan Sprinkel Membership: Elizabeth Davis Pool/Tennis/Building & Grounds: Paul Brockman Social: Cyndy Woodward Restaurant: Jeff Earnhardt Golf Associations LGA President: Ann DuFrane SGA Captain: Ronnie Deal Bridge Linda Thornton Gay Wallace Business Office Phone: Hours of Operation: Monday: Closed Tuesday-Friday: 9am 5pm

13 Golf Shop Phone: Hours of Operation: Monday: 10:00 am 4:00 pm Tuesday - Sunday: 9am-4pm (Weather Permitting) Please call the Golf Shop for tee times. Please provide your member number and all players in your group. Range Hours Monday: Closed until cut Tuesday Sunday: 4:00 pm last ball hit Golf Rates: Golf Lessons: $40/half hour $200/ six half -hour lessons Cart Fees: 18 holes, per rider: $18 inclusive of tax 9 holes, per rider: $10 inclusive of tax Guest Greens Fees: Week Days: $30 + cart fee Weekends and Holidays: $40 + cart fee Family Rate Greens Fee only applicable to Golf Membership: $20 + cart fee Golf Bag Storage: $75/year Range Plan: $175/year unlimited use Range Balls: $5/bag plus tax

The Country Club of Culpeper

The Country Club of Culpeper The Club for Everyone! March 2019 Chatter Friday, March 1st Prime Rib Night 5:00 p.m. 8:00 p.m. Thursday, March 14th Bourbon & Cigar Night St. Patrick s Day Theme 6:00 P.M.